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www.delish.com
Matt Lewis and Renato Poliafito firmly believe that homemade hot chocolate is superior to any commercial mix. They make their decadent version with both bittersweet and milk chocolate and then top it with marshmallows that they make and sell at Baked.
Matt Lewis and Renato Poliafito firmly believe that homemade hot chocolate is superior to any commercial mix. They make their decadent version with both bittersweet and milk chocolate and then top it with marshmallows that they make and sell at Baked.
www.delish.com
Meet the breakfast bake of your dreams.
Meet the breakfast bake of your dreams.
www.delish.com
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.
www.foodnetwork.com
Get Easy Creamed Spinach Recipe from Food Network
Get Easy Creamed Spinach Recipe from Food Network
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Get Raspberry Hot Chocolate Recipe from Food Network
Get Raspberry Hot Chocolate Recipe from Food Network
www.allrecipes.com
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
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Get Creamed Spinach Recipe from Food Network
Get Creamed Spinach Recipe from Food Network
cooking.nytimes.com
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Blackberry Fool Recipe from Food Network
Get Blackberry Fool Recipe from Food Network
cooking.nytimes.com
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping But don’t worry, dark-chocolate lovers: There is plenty here for you, too
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping But don’t worry, dark-chocolate lovers: There is plenty here for you, too
Ingredients:
flour, confectioners sugar, cocoa, salt, butter, egg yolk, heavy cream, mint leaves, white chocolate, peppermint, chocolate, cream
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Get Michele Albano's Maple Pumpkin Pie with Pecan Streusel Recipe from Food Network
Get Michele Albano's Maple Pumpkin Pie with Pecan Streusel Recipe from Food Network
Ingredients:
flour, salt, vegetable shortening, heavy cream, pecans, brown sugar, cinnamon, butter, pumpkin puree, nutmeg, maple syrup, eggs, confectioners sugar, vanilla